Vegan sweet potato brownies

Vegan sweet potato brownies

Total: 1 hr 40 min. | Active: 45 min.
vegan, lactose-free
Nutritional value / piece: 185 kcal
, Fat: 12 g
, Carbohydrate: 15 g
, Protein: 3 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Brownie mix

350 g sweet potatoes, cut into cubes
100 g dried apricots (sweet)
1 dl almond drink
¾ dl sunflower oil
100 g ground almonds
80 g white flour
4 tbsp cocoa powder
1 tsp baking powder
¼ tsp sodium bicarbonate
½ tsp ground cardamom
1 pinch salt
100 g vegan, milk chocolate , coarsely chopped

Almond swirl

2 tbsp white almond cream, stirred until smooth
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How it's done

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Brownie mix

Place a steaming basket into a wide-bottomed pan, fill with water until it is just below the bottom of the basket. Add the sweet potatoes to the basket, cover and cook on a medium heat for approx. 25 mins. until very soft. Place the apricots in the almond milk and leave to briefly steep, then puree to a smooth mixture with the sweet potatoes and the oil, leave to cool. Mix the almonds with the other ingredients up to and including the salt. Stir in the chocolate. Transfer the mix to the prepared tin.

Almond swirl

Dot the almond butter over the mix, then use a wooden skewer to create a marbled effect.


For approx. 25 mins. in the bottom half of an oven preheated to 180°C. Remove from the oven, allow to cool a little in the tin, then turn out to cool completely on a rack, cut into squares.

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